House of Asia > Recipes > Massaman curry with vegetables and chickpeas

Massaman curry with vegetables and chickpeas

Name: Massaman curry with vegetables and chickpeas
Total time: 40 min
Yield: 4
Cuisine: Thailand
Ingredients: 5 teaspoons of House of Asia Massaman curry paste; 400 ml coconut milk 400 ml House of Asia; 3-4 tablespoons House of Asia fish sauce; 300 g diced potatoes; 200 g carrots cut into half-slices; 200 g diced pumpkin; 200 g chickpeas; 4 House of Asia kaffir lime leaves; 1 onion, diced; 1 tablespoon finely chopped garlic; 300 ml of vegetable broth; 2 tablespoons finely chopped coriander; 2 tablespoons blanched chopped almonds, toasted in a dry pan

40 min

4 servings

slightly spicy

4.7 / 5. Number of votes: 47

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If you're craving something creamy, warming, and full of flavor, massaman curry is a perfect choice. The delicately spicy curry paste combines with velvety coconut milk to create a thick sauce in which sweet pumpkin and carrots, hearty potatoes, and chickpeas simmer. Fresh coriander and toasted almonds complete the dish, adding a lightness and a pleasant crunch. This is one of those recipes that, while you're cooking, it's hard not to crave the first bite.

Vegetables Rice Thailand over 30 minutes

Ingredients

5 teaspoons House of Asia Massaman curry pastes
400 ml coconut milk 400 ml House of Asia
3-4 tablespoons House of Asia fish sauce
300 g diced potatoes
200 g carrots cut into half-slices
200 g diced pumpkin
200 g chickpeas
4 leaves House of Asia kaffir limes
1 onion, diced
1 tablespoon finely chopped garlic
300 ml of vegetable broth
2 tablespoons finely chopped coriander
2 tablespoons blanched chopped almonds, toasted in a dry pan

A method of preparing

In a hot, deep pan, fry the onion and garlic in 1 tablespoon of oil.
Add the massaman curry paste and sauté briefly until it releases its aroma. Pour in half the coconut milk and simmer until it evaporates slightly. Add the remaining coconut milk, vegetable stock, potatoes, carrots, pumpkin, and kaffir lime leaves. Mix thoroughly and simmer until the vegetables are almost tender.
Add the chickpeas and cook for a few more minutes, until all the ingredients are tender and the dish is fragrant. Season the curry with fish sauce and lime juice for a fresh acidity.
Serve with jasmine rice, sprinkled with fresh coriander and toasted almonds.

Discover our products

Massaman curry paste 113 g

Coconut milk 5-7% 400 ml

Fish sauce 200 ml

Kaffir lime leaves whole 10 g

Vegetables and chickpeas in an aromatic massaman curry

This curry has everything you'd expect from a hearty, warming one-pot dish: tender vegetables, a thick sauce, and ingredients that will leave you feeling truly satisfied after just one serving. Potatoes, carrots, and pumpkin simmer in a creamy base of massaman paste, coconut milk, and vegetable stock. Each vegetable brings something different to the table—the potatoes add body, the carrots and pumpkin a pleasant sweetness, and the chickpeas complete the dish with a distinctive, slightly creamy texture.

This dish is best served with basmati or jasmine rice, which complements the thick sauce perfectly and allows you to soak up every drop. Finally, add fresh cilantro and toasted almonds. The herbal freshness of the cilantro offsets the creaminess of the curry, while the crunchy almonds provide a contrast to the soft vegetables and chickpeas. This makes the dish not only filling but also interesting in every bite. Massaman curry tastes best a few hours after preparation.

If you are looking for other ideas on how to use vegetables in aromatic dishes, check out the recipes for curry with tofu and green peas and pumpkin cream and massaman curry.

Spices and creamy coconut milk

It is the sauce that gives massaman curry its distinctive, deep flavour. Massaman paste brings a spicy aroma and a pleasant, delicate spiciness that warms but does not overwhelm the other ingredients. When combined with coconut milk The curry paste becomes milder, and the sauce takes on a velvety consistency. The coconut milk not only balances the spice but also allows all the flavors to meld well.

The flavor of curry is also built by the additions. Fish sauce is responsible for the salty umami and emphasizes the depth of the sauce, while kaffir lime leaves bring a fresh, citrus aroma. Fresh coriander adds a touch of lightness, and roasted almonds—crunchy, delicately nutty, and a wonderful contrast to the velvety sauce.

This combination means that massaman curry doesn't rely on a single dominant flavor. It's simultaneously creamy, spicy, slightly tangy, fresh, and pleasantly crunchy. If you enjoy such multifaceted combinations, you'll find more inspiration in our Thai cuisine recipes, and you can prepare another version of this dish by reaching for massaman curry with chicken.

House of Asia Culinary Expert

Pongthep Aroonsang

Chef

Born in Thailand, he explored the flavors and aromas of its traditional cuisine from a young age. He drew inspiration from family cooking and gained experience in restaurants around the world. His recipes present authentic Asian cuisine in an accessible way, full of fresh ingredients, bold spices, and a harmony of flavors.

Most frequently asked questions

What is massaman curry?

Massaman curry is a Thai curry with a milder, spicy flavor profile and a creamy consistency. This recipe uses massaman paste as its base, combined with coconut milk, which gives the sauce a velvety texture and softens its spiciness.

Is this massaman curry recipe vegetarian?

No, because the recipe includes fish sauce. If you want a plant-based version, you can substitute soy sauce.

What can I replace fish sauce with in massaman curry?

The easiest substitute is soy sauce. Add it gradually, tasting the curry as you go – both sauces have different flavor profiles, and too much soy sauce can make the dish too salty.

Is massaman curry spicy?

This recipe features a slightly spicy massaman curry. The massaman paste gives it a pleasantly warm, spicy aroma, while the coconut milk softens the spice and keeps the sauce creamy and delicate.

What to serve massaman curry with?

Massaman curry tastes delicious with jasmine rice, which absorbs the creamy sauce well. Before serving, add fresh cilantro and toasted almonds. The cilantro adds a fresh, herbal touch, and the almonds contrast pleasantly with the soft vegetables and velvety sauce. You can also serve the massaman curry with lime wedges.

Can massaman curry be prepared in advance?

Yes. You can cook the curry ahead of time, let it cool, store it in the refrigerator, and then gently reheat it before serving. The sauce may be slightly thicker after reheating, so add a little stock or water to restore the consistency if necessary. It's best to add fresh coriander and toasted almonds just before serving to retain their flavor and crunch.